These delicious stuffed potatoes can be made early and reheated in the microwave or oven, and served.
4 large baking potatoes
½ cup milk
1 cup grated tasty cheese
2-3 Tbsp chopped fresh chives
1 cup salad greens
¼ cup diced red capsicum and ¼ cup cooked finely sliced onion
½ cup chilli beans and ¼ cup sliced spring onion
¼ cup diced ham and ½ cup crushed pineapple
Bake or microwave the potatoes as below.
While still warm, slice the cooked potatoes in half and scoop out the flesh into a bowl.
Add milk and mash until smooth.
Add cheese, chives and chosen filling. Mix well.
Pile back into the potato skins.
Serve with salad leaves.
Variation: Bake or grill until golden and crunchy on top.
Make small stuffed potatoes, refrigerate and put in lunch boxes.
Oven Baked potatoes
Preheat oven to 220°C. Prick each potato several times with a fork.
Rub potatoes with a little oil and place on a baking tray in the middle of the oven. Bake in preheated oven for 45-60 minutes, or until potatoes are tender. Test with the point of a knife. Remove potatoes from the oven and follow instructions as above.
Microwaved Baked potatoes
Prick potatoes with a fork to pierce the skin. Place in microwave, and cook on high power for about 4-5 minutes for each potato; two potatoes will take 8-10 minutes. The time depends on the power of the microwave and the size of the potatoes. Carefully remove potatoes from the microwave and follow instructions as above.